This recipe is one I just love to make. The coconut milk when mixed with the herbs and spices in the recipe, turns into a most lovely accompaniment to wild rice or jasmine rice. If you love prawns, you must try this recipe! 🥰
Tiger Prawns in Spicy Coconut Milk
Ingredients
- 1 bunch Long beans
- 2 can Coconut milk
- 1 tsp Crushed hot chilli
- 1 tbsp Vegan bouillon powder + 1 tsp
- 2 tsp Celtic sea salt
- 1 tbsp Yondu
- 4 tbsp Avocado oil
- 1 cup Water
- ½ kg Tiger prawns
- 1 bunch Spring onions
- 2 Potatoes
- 3 Carrots
- 6 Fresh hot chillis
- 2 Fresh ginger small
- 1 bulb Garlic
- 1 Red onion
Instructions
Prepare the vegetables
- Clean the spring onions
- Cut ends of the long beans
- Peel the potatoes, carrots and onion
- Cut the long beans into pieces two inches long
- Cut the potatoes, carrots and onion into thin slices
- Cut the spring onions into sections two inches long
- Chop up the ginger into small pieces
- Cut the chilli into thin slices
- Smash the garlic with a knife and then cut into small pieces
Putting it all together
- Switch on the stove to a high heat
- Place your pan/skillet and add avocado oil
- Add the garlic and fry gently
- Add the red onion and ginger, and stir
- Add the potatoes and carrots, and stir
- Add the string beans
- Add two teaspoons of salt, one tablespoon of bouillon, one tablespoon of Yondu
- Mix everything together, add the water, and cover
- Cook for 10 to 12 minutes, stirring occasionally
- Add the prawns to the mixture
- Cover again, cook for a few more minutes
- Add one teaspoon of bouillon powder
- Add the spring onions
- Add two cans of coconut milk
- Cook in for a few more minutes, then
- Sprinkle the chilli flakes and fresh chilli on top
Notes
- You can find long beans in most asian/indian/chinese stores
Tried this recipe?Let us know how it was!